This nutritious alternative to rice is a tasty side dish for Mexican meals. Try it in a burrito with refried black beans, cheddar cheese and assorted toppers.

Source: Midwest Living

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Recipe Summary

hands-on:
25 mins
total:
25 mins
Servings:
4
Yield:
about 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If using a food processor, core cauliflower and cut into florets (you should have about 4 cups). Place cauliflower in food processor. Cover and pulse four to six times or until crumbly and mixture resembles the texture of couscous. Or grate cauliflower by using the large holes of a box grater. Set aside.

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  • In a large skillet over medium heat, cook the onion in hot oil for 1 or 2 minutes, until starting to soften. Add cauliflower. Cook, covered, for about 5 minutes or until cauliflower is tender, stirring occasionally. Add cilantro; toss to combine and remove from heat. Season to taste with salt and pepper.

Nutrition Facts

57 calories; fat 4g; saturated fat 1g; carbohydrates 6g; mono fat 2g; insoluble fiber 2g; sugars 2g; protein 2g; vitamin a 12.2IU; vitamin c 42mg; riboflavin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.2mg; folate 51.1mcg; sodium 317mg; potassium 277mg; calcium 23mg; iron 0.4mg.
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